Pizarro of Worcester officially opened the Blackstone Bistro, 35 Blackstone River Road, Worcester, Aug. 28 at a grand Open House party, complete with a ribbon-cutting ceremony.

Pizarro formerly was chef and manager of Chestnuts Café, 10 Chestnut St., Worcester, located in the building that houses Fallon Community Health Plan's corporate office.

The bistro's opening party was a huge success, with a guest list that included not only family and friends, but also city VIPs and business leaders.

"Louie has been the cook at Chestnuts Café for over a decade and has been a beloved fixture of downtown biz peeps' dining experience since the day they opened their doors," said one of Pizarro's close friends and a Worcester foodie.

"He (Pizarro) was approached by the city to see if he had an interest in the space vacated by Sweet T (restaurant), and he decided to take a leap of faith and hang up his own shingle with a restaurant of his own."

The energetic and enthusiastic Pizarro came to the United States 30 years ago from Puerto Rico. He graduated from Doherty Memorial High School in Worcester and served in the U.S. Navy during the Persian Gulf War. After graduating from the culinary program at Johnson & Wales University in Providence, Pizarro went to work for Michael Mohammed, owner of Il Forno restaurants.

"I learned a lot about the restaurant business from Michael," said Pizarro. "I worked at Il Forno restaurants close to 20 years, and Michael was very good to me. He is happy that I finally opened my own restaurant. He said it was 'about time.'"

Note: Michael Mohammed has been in business for 20 years with Il Forno Restaurants currently in Fitchburg, Acton and West Boylston. This year, he was one of the recipients of Fitchburg's Hometown Hero Awards for going "above and beyond the norm to make Fitchburg a better place."

Pizarro also credited Chestnuts Café owner Ronald Pahigian with helping him in his culinary career.

Pizarro said he worked five days a week (breakfast/ lunch) at Chestnuts Café and nights at Il Forno.

"I felt it was the right time in my life to start a business," said Pizarro about the Blackstone Bistro. "Things happen for a reason, and everything fell into place."

He said his wife, Theresia, and sons Anthony and Luis, both college students, will help in the business whenever they can. The couple have two younger children, Jacob, 13, and Lydia, 10.

The Blackstone Bistro (www.theblackstonebistro.com) offers American cuisine with "diversity," according to Pizarro, who said he would accommodate diners' special requests. His food is fresh and made from scratch, he added.

One of his specialties is pernil, a Puerto Rican dish that features seasoned slow-roasted, fork-tender pork shoulder served with mixed vegetables and choice of rice or baked potato, $10.95.

The dinner menu, which showcases appetizers, soups, salads, seafood, poultry, pork, beef and veal, is available all day.

It seats 50; small private parties can be accommodated, and catering is available. Call (774) 243-7285.

"The name Blackstone Bistro embraces and supports the neighborhood," said Pizarro, who recently visited nearby businesses to introduce himself.

"Happy customers" is his goal, he said.

Dairy Queen celebrates the fall season with the debut of its new Choco Covered Cheesecake Blizzard.

Participating Dairy Queen and DQGrill & Chill restaurants nationwide will offer a Buy One, Get One (BOGO) Blizzard Treat for 99 cents, which includes the featured September flavor.

Choco Covered Cheesecake Blizzard Treat is a combination of creamy cheesecake pieces, rich cocoa fudge and "choco" chunks blended with DQ vanilla soft serve. The Blizzard is available in four sizes, including mini.

Elinor and Joshua Ives of Fiskdale won blue ribbons in the Baked Goods and Dessert Pizza categories in the Best Baking Contest at the 2013 Woodstock Fair held Labor Day weekend.

ACH Food Companies and its Fleischmann's Yeast Brand were sponsors.

Elinor Ives won first prize and a $125 cash prize for her Savory Bacon Cheddar Cupcakes With Olive Cream Cheese Frosting. Her husband, Joshua, also won a $125 cash prize for Peanut Butter Chocolate Chip Pizza.

Here are the winning recipes:

Savory Bacon Cheddar Cupcakes with Olive Cream Cheese Frosting: Preheat oven to 375 degrees. Place 2 tablespoons butter in a medium saucepan and melt over low heat. Add 3/8 cup milk and 3/8 cup water and heat until 110 degrees. Pour into the bowl of a stand mixer and sprinkle 1 teaspoon Fleischmann's Active Dry Yeast on top. Stir and let stand for 5 minutes; then whisk in 2 eggs.

Roll out into a pizza crust and bake at 350 degrees for 25 minutes or until browned.

When crust has cooled, top with 2 cups peanut butter frosting.

Melt ½ cup chocolate chips in double boiler and spread melted chocolate on parchment paper and freeze. Once chocolate is frozen, break in pieces and place on pizza. Add ½ cup dry roasted peanuts, chocolate sauce and a sprinkle of sea salt.

ACH Food Companies and its Fleischmann's Yeast Brand will contribute $10 to the No Kid Hungry Campaign (up to $25,000) for each entry nationwide (between July and October) in the Best Baking Contest, which is held at fairs throughout the country.

For the third year, Denny's restaurants have teamed up with Share Our Strength's No Kid Hungry fundraising program for restaurants.

Now through Oct. 31, more than 1,200 Denny's nationwide will sell coupons in support of No Kid Hungry's efforts to help the more than 16 million American children struggling with hunger. For a $3 donation that helps provide 30 meals for hungry children, guests at Denny's will receive $9 worth of coupons redeemable at participating Denny's restaurants.

Note: Share Our Strength's No Kid Hungry fundraising program for restaurants runs through September, but in order to increase its guests' impact, Denny's chose to extend its fundraising calendar through October.